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Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:3Yield:3 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:3Yield:3 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:3
Servings:
3
Yield:3 servings
Yield:
3 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6teaspoonsSichuan chile-bean sauce (toban djan) or chile-garlic sauce6teaspoonstahini1 ½teaspoonsreduced-sodium vegetable bouillon paste (see Tip)1 ½teaspoonsChinese rice wine1 ½teaspoonspacked light brown sugar¾teaspoonblack vinegar (see Tip)3cupsshredded napa cabbage9ouncesextra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups)¾teaspoonSichuan peppercorns, coarsely ground1 ½cupscooked black or brown rice ramen noodles (see Tip)1 ½teaspoonstoasted sesame seeds3cupsvery hot water, divided
Cook Mode(Keep screen awake)
Ingredients
6teaspoonsSichuan chile-bean sauce (toban djan) or chile-garlic sauce
6teaspoonstahini
1 ½teaspoonsreduced-sodium vegetable bouillon paste (see Tip)
1 ½teaspoonsChinese rice wine
1 ½teaspoonspacked light brown sugar
¾teaspoonblack vinegar (see Tip)
3cupsshredded napa cabbage
9ouncesextra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups)
¾teaspoonSichuan peppercorns, coarsely ground
1 ½cupscooked black or brown rice ramen noodles (see Tip)
1 ½teaspoonstoasted sesame seeds
3cupsvery hot water, divided
DirectionsAdd 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, 1/2 teaspoon each bouillon paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar. Top each with 1/2 teaspoon sesame seeds. Cover and refrigerate for up to 3 days.To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.TipsTips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.For 1 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.Black vinegar–or ching-kiang vinegar–adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.Equipment: Three 1 1/2-pint wide-mouth canning jarsOriginally appeared: EatingWell Magazine, Soup Cookbook
Directions
Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, 1/2 teaspoon each bouillon paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar. Top each with 1/2 teaspoon sesame seeds. Cover and refrigerate for up to 3 days.To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.TipsTips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.For 1 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.Black vinegar–or ching-kiang vinegar–adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.Equipment: Three 1 1/2-pint wide-mouth canning jars
Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, 1/2 teaspoon each bouillon paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar. Top each with 1/2 teaspoon sesame seeds. Cover and refrigerate for up to 3 days.
To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
Tips
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.
For 1 1/2 cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
Black vinegar–or ching-kiang vinegar–adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.
To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
Equipment: Three 1 1/2-pint wide-mouth canning jars
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)396Calories12gFat61gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
